Lemon Raspberry Cookies
Delightful cookies bursting with vibrant flavors of fresh raspberries and zesty lemon, perfectly soft with slightly crisp edges.
Ingredients
Main Ingredients
- ½ cup unsalted butter, softened Creates a luscious base when creamed with sugar.
- ¾ cup granulated sugar Can be substituted with low-sugar alternatives.
- 1 large egg Provides moisture and lift.
- 1 tsp vanilla extract Enhances the overall flavor.
- 1 tbsp lemon zest Adds bright flavors to the cookies.
- 2 tbsp fresh lemon juice Contributes to the tangy flavor.
- 1 ¾ cups all-purpose flour Main structure of the cookie, can be substituted for gluten-free.
- ½ tsp baking soda Leavening agent.
- ¼ tsp salt Enhances flavors.
- 1 cup fresh raspberries Can use frozen if thawed and drained well.
- ¼ cup white chocolate chips Optional, for extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Fold in the raspberries and white chocolate chips carefully.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the cookies appear set.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
Keep an eye on the cookies to avoid overbaking, and mix ingredients just until combined for the best texture. For healthier options, substitute butter and sugar with alternatives.